Luxurious Italian Truffle Risotto with Porcini Mushrooms

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup dried porcini mushrooms, soaked and chopped
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons unsalted butter
• 1 tablespoon black truffle oil
• Salt and freshly ground black pepper , to taste
• Fresh parsley leaves, chopped, for garnish

1. 01
   Begin by soaking the dried porcini mushrooms in warm water for about 15 minutes until rehydrated. Drain, reserve the soaking liquid, and chop the mushrooms finely.
2. 02
   In a saucepan, bring the chicken stock to a gentle simmer and keep it warm throughout the cooking process.
3. 03
   In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent but not browned, about 5 minutes.
4. 04
   Add the Arborio rice to the skillet and toast for 1-2 minutes until the edges are translucent, stirring constantly.
5. 05
   Pour in the white wine and let it evaporate completely while stirring the rice.
6. 06
   Gradually add a ladleful of warm chicken stock to the rice, stirring continuously until the liquid is absorbed. Repeat this process, adding stock one ladleful at a time, for about 18-20 minutes or until the rice is al dente.
7. 07
   Stir in the chopped porcini mushrooms and the reserved soaking liquid during the last few minutes of cooking.
8. 08
   Remove the skillet from heat, and stir in the butter, Parmesan cheese, and truffle oil. Season with salt and freshly ground black pepper to taste.
9. 09
   Allow the risotto to rest for a minute before serving. Garnish with chopped fresh parsley and an additional drizzle of truffle oil if desired.